Meat quality and sensory attributes of Pectoralis major muscle in spent chicken subjected to different marination methods
The effects of four marination methods (water, papaya leaves juice, papaya leaves powder, and commercial meat tenderizer) on the meat quality and sensory attributes of cooked (moist and/or grill) Pectoralis major muscle of spent chicken were examined. Pectoralis major muscles from 40 spent chickens...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/71494/1/7%20-%20IFRJ181434.R1-Final.pdf |